This RiceSelect® Pearl Couscous with Seared Scallops, Wild Mushrooms, and a fresh gremolata is everything you want in a fall recipe—luxurious yet simple, with flavors that speak of the season. When the air turns crisp and the holidays draw near, there’s nothing more satisfying than a dish that brings both comfort and elegance to the table.
The Pearl Couscous from RiceSelect adds a beautiful, velvety texture that pairs perfectly with rich, seared scallops and earthy wild mushrooms. Each bite is brightened by a sprinkle of gremolata, adding just the right hint of citrus and herbs to balance the savory flavors. This recipe isn’t just a meal; it’s an experience, a moment of culinary joy that will bring loved ones together around your table.
And the best part? With every jar of RiceSelect Pearl Couscous you purchase through November 10, you’re joining the Jars of Hope initiative, supporting the fight against food insecurity for California families in need. As you enjoy this special dish, you’re also sharing a little extra warmth with those who could use it most.
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Jars of Hope: Sharing the Love with Every Jar
The holidays are a time for warmth, togetherness, and, of course, sharing a meal with loved ones. This season, RiceSelect® is going beyond the kitchen to share that love with communities in need across California. Through their Jars of Hope initiative, RiceSelect has partnered with the California Association of Food Banks’ Farm to Family Program, a powerful effort dedicated to providing nourishing food to families facing food insecurity. With over three million households struggling to put meals on the table, this program aims to be a beacon of hope, especially during the holidays.
So how can we make a difference? Between October 14 and November 10, every RiceSelect jar you buy at Ralphs, Food 4 Less, Foods Co, or Walmart stores in California (Store Locator) will trigger a $1 donation to the Farm to Family Program*. This means that by choosing premium ingredients for your own cooking, you’re also helping to provide healthy, essential foods to those who need it most. Every jar becomes more than just a staple in your pantry—it becomes a small act of kindness, a contribution to a greater good that extends beyond the walls of our kitchens.
RiceSelect believes in crafting quality products that inspire creativity in the kitchen. With each twist of a RiceSelect jar, they invite us to explore new flavors and dishes. Through the Jars of Hope initiative, they’re inviting us to support a mission with lasting impact. By purchasing any jar in their product line, from Pearl Couscous to Arborio Rice, you’re taking part in this heartfelt movement to uplift California communities.
To discover more about how RiceSelect and the Farm to Family Program are working together to make a real difference, and to see how your purchase helps, visit RiceSelect’s Jars of Hope page. Together, we can make every meal one that matters, both for us and for those who need a helping hand this season.
*Minimum donation $25,000 and maximum donation $75,000. Purchase is not tax deductible. Sponsor: Riviana Foods Inc., PO Box 2636 Houston, TX 77252. Charity: California Association of Food Banks, 1624 Franklin Street #722, Oakland, CA 94612.
The Magic of Gremolata
Gremolata may be a simple garnish, but it packs a punch of vibrant flavor that elevates any dish, notably with pearl couscous. Traditionally, gremolata is made with just three ingredients: fresh flat-leaf parsley, lemon zest, and garlic.
This Italian condiment adds brightness and a touch of complexity to richer dishes, balancing savory flavors with a refreshing citrusy, herbaceous twist.
In this recipe, an extra pinch of basil is included. It complements the delicate texture of the couscous and the earthiness of the wild mushrooms, while cutting through the richness of the sautéed scallops.
A sprinkle of gremolata over the couscous introduces a pop of color and a lively hint of lemon and parsley, awakening the senses and making each bite a little brighter.
Wild Mushrooms: Earthy Elegance Sautéed to Perfection
Wild mushrooms bring a rich, earthy depth to any dish, and in this recipe, they shine alongside the pearl couscous. Each type of mushroom adds its own unique flavor and texture, creating a complex, satisfying bite. For this dish, I went with a blend of Lion’s Mane, Oyster, Maitake, and other fresh, seasonal mushrooms, sautéed in butter to bring out their natural flavors. The cardboard box with either the chef’s mix or wild mushroom mix at the grocery store is a great starting point.
If you’re interested in taking your wild mushrooms to the next level, check out my blog post on foraging for morel mushrooms.
Lion’s Mane mushrooms are a delightful addition with their shaggy, almost coral-like appearance and a meaty, slightly nutty flavor. Sautéed in butter, they develop a golden exterior and an almost lobster-like tenderness, adding a savory richness that complements the couscous’s delicate texture.
Oyster mushrooms are another star in this dish, known for their mild flavor and velvety texture. Cooking them in butter highlights their gentle, peppery taste and gives them a light crispness that adds a wonderful contrast. Their subtle umami notes pair especially well with the bright freshness of the gremolata.
Maitake mushrooms, or “hen of the woods,” offer a woodsy intensity and feathery, fan-like appearance that brings both flavor and visual appeal. Butter-sautéing these mushrooms draws out their deep, earthy aromas, making them the perfect balancing note for the other ingredients.
Once prepared, these mushrooms can be nestled atop the couscous, infusing it with their buttery, savory goodness. Alternatively, plating them to the side allows each variety to be appreciated for its unique qualities. Together, these wild mushrooms and the tender pearl couscous create a dish that’s both rustic and refined—a perfect way to bring a taste of the forest to your table.
Choosing and Cooking Scallops
Scallops bring a luxurious touch to any dish, with their sweet, delicate flavor and tender texture. For this recipe, selecting high-quality, sustainably sourced scallops is key. Look for a local, reputable market or grocery store that prioritizes sustainability in its seafood selection. Many stores label scallops that are sustainably harvested, ensuring you’re supporting responsible fishing practices.
When buying scallops, you’ll typically see them sold in two main sizes: bay scallops (small, about the size of a marble) and sea scallops (larger, about the size of a golf ball).
For this recipe, sea scallops are ideal. Their larger size and meaty texture make them perfect for searing, which brings out a rich, caramelized crust while keeping the inside tender and juicy.
For serving sizes, plan on 2-3 large sea scallops per person. This amount balances the dish well, giving each serving enough scallops to enjoy their buttery richness alongside the couscous and mushrooms without overwhelming the other flavors.
Once you’ve brought your scallops home, a little preparation ensures they’re ready for cooking. Start by rinsing each scallop under cold water to remove any sand or grit, which can occasionally cling to the outside.
After rinsing, gently pat them dry with a paper towel. This step is crucial, as excess moisture prevents scallops from achieving that perfect, golden sear when sautéed.
Next, check each scallop for the small, tough side muscle, a little tab attached to the side. This muscle, while completely edible, is chewy and doesn’t soften when cooked, so it’s best removed by simply pinching it and pulling it away.
Once cleaned, your scallops are ready for sautéing. By taking these few extra steps, you’ll ensure that each scallop cooks evenly and reaches its full, tender potential in the dish.
Sautéing the scallops is essential for achieving that golden-brown sear. This cooking method locks in their natural sweetness and adds a subtle, nutty flavor that complements the earthy mushrooms and bright gremolata. When done just right, sautéed scallops offer a melt-in-your-mouth texture that elevates this dish to restaurant-quality, making it an ideal choice for a special occasion or holiday gathering.
Pearl Couscous with Seared Scallops and Wild Mushrooms Recipe
Ingredients
Gremolata
Couscous
- 3 cups Vegetable Broth
- 2 cups Pearl Couscous
- 2 tbsp Extra Virgin Olive Oil
Scallops
- 12 Sea Scallops
- 2 tbsp Unsalted Butter
- 2 tbsp Extra Virgin Olive Oil
Wild Mushrooms
- 16 oz Wild Mushrooms
- 2 tbsp Butter
Instructions
Gremolata
- Finely chop the parsley, basil, and garlic, and add to a mixing bowl.
- Zest the entire lemon into the mixing bowl.
- Add a pinch of salt and mix thoroughly. Set aside until couscous is ready.
Pearl Couscous
- Bring vegetable broth to a boil and add in pearl couscous.
- Reduce heat to a gentle simmer and stir occasionally.
- Remove from heat when the broth has been completely absorbed.
- Stir in the olive oil to keep the couscous from sticking.
Scallops
- Wash and prepare the scallops.
- Melt butter along with olive oil in a large sauté pan.
- Bring temperature down, near medium-high, to where the butter does not burn or brown. Place scallops quickly in the melted butter.
- After 2-3 minutes, when the sides of the scallops begin to brown and caramelize, use nonstick tongs to flip them.
- In another 1-3 minutes, remove from heat.
Wild Mushrooms
- Thoroughly wash and chop the mushrooms coarsely.
- Melt the butter in a large sauté pan.
- Add the chopped mushrooms to the pan, stirring frequently for about 8 minutes, or until mushrooms have absorbed the butter.
Plating
- Add the couscous to the serving dish, then top with gremolata. Scallops and wild mushrooms can be placed either on top or on the side. Serve, and enjoy!
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I strive to paint vivid landscapes with my words, bringing the magic of far-off lands and enchanting aromas to life for my readers. Combine passion for exploration and the art of gastronomy in an unending ode to the senses. When I’m not traversing the globe, I find solace in the earth beneath my fingertips, tending to my garden and working on projects around my verdant oasis. MK Library serves as a beacon, guiding fellow travelers and homebodies alike to embrace sustainability, nurturing both our planet and our souls with purpose. Full Bio.
